|
United States · Ohio · Franklin| Common Animals Fish Mushrooms Flora |
Eugenia uniflora |
June: Fruits begin to develop, and the plant grows actively.
In South American countries, Surinam cherry is widely used in folk medicine and cooking. Berries are valued for their high vitamin and antioxidant content.
Evergreen shrub or small tree with bright ribbed berries. Grows in tropical and subtropical climates, prefers sunny spots.
Handpicking ripe berries from shrubs. Using small baskets for careful harvesting.
Harvest berries when they are bright red or maroon. Best time is morning or evening to preserve freshness.
Berries can be eaten fresh, used for juices and jams. Wash and remove any stem remnants before use.
Surinam cherry juice (Pulp squeezing and straining)
Refreshing drink with tartness
Refreshing drink with tartness
1. Remove berries from stems and wash.
2. Blend or crush berries.
3. Strain through cheesecloth or sieve.
4. Chill and serve.
2. Blend or crush berries.
3. Strain through cheesecloth or sieve.
4. Chill and serve.
Surinam cherry jam (Cooking berries with sugar)
Thick aromatic jam
Thick aromatic jam
1. Wash berries and remove stems.
2. Mix berries with sugar in 1:1 ratio.
3. Let sit for several hours to release juice.
4. Cook on low heat until thickened.
5. Pour into sterilized jars and seal.
2. Mix berries with sugar in 1:1 ratio.
3. Let sit for several hours to release juice.
4. Cook on low heat until thickened.
5. Pour into sterilized jars and seal.
Surinam cherry leaf infusion (Brewing dried leaves)
Calming and tonic drink
Calming and tonic drink
1. Pour boiling water over 1 tbsp dried leaves per 250 ml.
2. Steep for 15-20 minutes.
3. Strain and drink warm.
2. Steep for 15-20 minutes.
3. Strain and drink warm.